Project Annual Reports

Related National Programs

1a.Objectives (from AD-416):
To assist the U.S. Potato Board in the National Fry Processing Trial by identifying potato germplasm with low reducing sugar/acrylamide accumulation potential after storage.

1b.Approach (from AD-416):
Eight french fry clones will be grown by cooperators at three locations and shipped to the PRW immediately after harvest. Upon receipt, the clones will be placed into 55 degrees F (95% RH) storage for two weeks. Thereafter the storages will be slowly cooled (0.5 degrees F/day) to a final temperature of 45 degrees F. After 3 and 6 months of storage, the reducing sugar content will be analyzed and a sample of each clone will be processed on the 1/20 scale french fry line as currently configured. French fry samples will be frozen, stored at -80 degrees C, and shipped on dry ice to the University of Wisconsin for acrylamide analysis.

3.Progress Report:

Eight clones of potatoes were grown at three locations and shipped to the PRW immediately after harvest. The clones were cured in storage at 55 degrees F (95% RH) in the dark for fourteen days. The storage temperatures were lowered 0.5 degrees F/day to the final holding temperature of 45 degrees F. After 3 and 6 months of storage, the reducing sugar content was determined and a sub-sample was processed into french fries on our pilot fry line. The french fry samples were frozen, stored at -80 degrees C and shipped on dry ice to Wisconsin for acrylamide analysis.